World's Best Creamed Spinach Recipe
2 bunches fresh spinach -- use more if cooking for a crowd, or for hearty appetites
1 clove garlic, minced
2 tbsp. butter (or you can use 2 tbsp. canola oil, or olive oil)
salt and pepper, to taste
3 oz. cream cheese, cut into three pieces
2 tbsp. parmesan, grated
How To Make Creamed Spinach
Using a knife, remove the root ends, then carefully wash the spinach in cool water to remove any grit or sand.
Put your skillet onto medium-high heat, and melt the butter (or heat the oil). Add the minced garlic and saute for about 30 seconds, until fragrant.
Add in the spinach. If you're using a lot, you'll have to add it in batches. The spinach wilts considerably. so you can fit a LOT into a 12" skillet! No need to add extra water -- the water that naturally clings to the leaves from the washing above will be plenty.
Once the spinach has turned dark green and wilted, add the cream cheese pieces. If there is no liquid in your pan (this is rare, but occasionally it happens) then add in a few tablespoons of water.
Add the parmesan cheese, and continue to stir until the cream cheese and parmesan have melted.
(If you have used a LOT of spinach, you may need to increase the amount of cream cheese.)
Taste for seasoning -- I often add a few more turns of my black pepper mill to it.
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